Herby Rice with Roasted Veg, Chickpeas and Halloumi
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.
Step 2
Meanwhile, cook the rice following pack instructions and blend together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. You can use a handheld blender, a mini blender or liquidiser to do this.
Step 3
Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more.
Step 4
Fork the parsley pesto through the rice, spoon over the veg and serve.
- Ingredients
- Based on 4 servings
-
200g Brown Rice 1x Sainsbury's Brown Rice 500g -
1 Garlic Clove, crushed 1x Sainsbury's Garlic -
85g Cashew Nuts 1x Sainsbury's Cashew Kernels 200g -
30g Flat Leaf Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
400g Can Chickpeas, drained and rinsed 1x Sainsbury's Chickpeas in Water 400g (240g*) -
200g Halloumi, cut into chunky cubes 1x Sainsbury's Cypriot Halloumi Cheese 225g -
3 Peppers, sliced (we used green, red and yellow) 1x Sainsbury's Sweet Peppers (Colours may vary) x3 -
5 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
3 Courgettes, (about 600g), cut into batons 1x Sainsbury's Courgettes 500g -
2 Red Onions, cut into chunky wedges 2x Sainsbury's Red Onions Loose